Cream of wild mushroom soup recipe | Taste of France®

Ingredients

• 5 medium shallots (about 5 ounces or 140 g), peeled
• About 5 medium (3½ ounces or 100 g) button mushrooms, washed and drained
• About 12 (3½ ounces or 100 g) shiitake mushrooms, stemmed (you can save the stems for the stock pot!)
• About 3 (7 ounces or 200 g) cep or porcini mushrooms (you can also use cremini, or any type of wild mushroom you find at the market)
• 2 tablespoons (30 g) butter
• 2½ cups (600 ml) chicken stock, room temperature
• 1½ teaspoons fine sea salt
• A few twists of the pepper mill
• 1¼ cups (300 g) heavy cream